Gluten Free Pumpkin Banana Bread with Walnut Streusel Topping
A delightful and moist gluten-free banana bread infused with the flavors of pumpkin, topped with a crunchy walnut streusel that adds texture and warmth, perfect for breakfast or dessert.
Ingredients
For the Bread
- 1 large banana, mashed (about ½ cup) Ensures sweetness and moisture.
- ½ cup pumpkin puree Use canned or homemade for a rich flavor.
- 3 large eggs, room temperature Acts as a binding agent and helps the bread rise.
- ½ cup coconut oil, melted Adds richness without any strong flavor.
- ⅔ cup almond milk, room temperature A great dairy alternative; can substitute with oat milk or cow's milk.
- 2 tsp vanilla extract Provides a warm undertone.
- 1 cup brown sugar, packed or coconut sugar Sweetness comes from natural sources.
- 2 cups all-purpose gluten-free baking flour Recommended brands like Bob's Red Mill for consistency.
- 1 tsp baking powder Ensures a better rise.
- ½ tsp baking soda Adds extra loft.
- 1 tsp cinnamon A warm, comforting blend of spice.
- 1 tsp pumpkin pie spice Emphasizes that wonderful autumn flavor.
- ¼ tsp sea salt Enhances taste.
For the Walnut Streusel Topping
- ½ cup all-purpose gluten-free baking flour For the crumbly texture.
- ¼ cup brown sugar, packed or coconut sugar Sweetness complementing the nutty topping.
- ¼ cup chopped walnuts Optional toasting enhances flavor.
- 1 tsp cinnamon For a hint of spice.
- ⅓ cup dairy-free butter, room temperature Helps to create that perfect crumble.
Instructions
Preparation
- In a large mixing bowl, whisk together the mashed banana, pumpkin puree, eggs, melted coconut oil, almond milk, vanilla extract, and brown sugar until smooth.
- In another bowl, stir together the gluten-free flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice.
- Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until no dry spots remain. Allow the batter to rest for 10-15 minutes.
Baking
- Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan with non-stick spray and parchment paper.
- Pour the batter into the prepared loaf pan.
- In a bowl, mix together the ingredients for the streusel topping until small crumbles form, and sprinkle generously over the batter.
- Bake in the preheated oven for 30-40 minutes. Check for doneness with a toothpick; if it comes out clean, the bread is ready.
- If the top browns too quickly, cover it gently with aluminum foil and continue baking for an additional 15-20 minutes. Total baking time should be about 45-60 minutes.
Cooling and Storage
- Once baked, let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Store the bread in an airtight container at room temperature for 3 days, in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
For best results, use room temperature ingredients and avoid overmixing after adding dry ingredients. Can be customized with different mix-ins like chocolate chips or nuts.